Pasta with ricotta cream and fava beans

Name: Pasta with ricotta cream and fava beans
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Bow tie pasta ridged 11.3 oz; Fava beans Already shelled 8.8 oz; Cow's milk ricotta cheese 1 cup; Yellow onions 1.4 oz; Extra virgin olive oil to taste; Black pepper to taste; Fine salt to taste; Marjoram 1 sprig

it br de es fr

468

Calories per serving

Vegetarian

Energy Kcal 468
Carbohydrates g 71.9
of which sugars g 5.4
Protein g 17.7
Fats g 12.2
of which saturated fat g 5.08
Fiber g 5.5
Cholesterol mg 31
Sodium mg 557

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Anna Langellotto

If you’re craving a taste of Central Italy, look no further than pasta with ricotta cream and fava beans. Really, this dish is a tasty twist on the classic "pasta e fave," enjoyed in regions like Lazio and Umbria. The magic happens with a creamy ricotta sauce that perfectly complements fresh fava beans. And the beans? They offer a tender bite, while marjoram leaves add a gentle, herby flavor. It's a springtime favorite, especially when the markets are brimming with bright green fava beans. But don’t worry if it’s not spring; frozen beans work just as well. Honestly, the key is using the best fresh ricotta you can find, giving the dish a moist, rich texture that clings beautifully to the pasta without feeling heavy. This Italian comfort food is perfect for family dinners or casual gatherings with friends.

What makes ricotta and fava bean pasta shine is its simplicity and flavor. The ricotta blends into a smooth, silky cream, with every bite offering a mix of sweet ricotta and earthy beans. Italians are all about seasonal, healthy pasta meals, and this recipe hits the mark by staying fresh and uncomplicated. Even kids love its soft texture and mild taste, especially when paired with perfectly cooked pasta. In Central Italy, you might find variations with pecorino cheese or different pasta shapes like mezze maniche or rigatoni. However, the balance between the beans and the creamy pasta recipes keeps people coming back. And look, if you’re into vegetarian pasta dishes or just want a taste of spring in every bite, this dish shows why Italian food is all about the good stuff. Seriously good.

How to prepare Pasta with ricotta cream and fava beans

To prepare the pasta with ricotta cream and fava beans, first, put a pot with plenty of salted water on the stove to cook the pasta. Shell the fava beans 1 and transfer them to a saucepan with water. Bring everything to a boil and cook for another 2 minutes 2; this way, the fava beans will soften, and it will be easier to peel them. At this point, drain them, transfer them to a container, and let them cool 3.

Using a small knife, peel the fava beans 4 and collect them in another small bowl 5. At this point, add the pasta 6 and cook it a couple of minutes less than the time indicated on the package.

Finely chop the onion 7, heat a bit of oil in a pan, add the onion 8, season with salt, add a grind of black pepper, and lightly brown. Add the peeled fava beans 9,

stir and let them flavor for a minute 10, turn off the heat. At this point, transfer the ricotta to a bowl, add a ladle of cooking water 11 and mix well 12. You should obtain a smooth and homogeneous mixture. The amount of water will be adjusted based on the type of ricotta.

As soon as the bow-tie pasta is cooked, drain it and transfer it to a bowl. Add the ricotta cream 13 and mix. Then add the fava beans, keeping some aside for garnishing the dish, and stir again. Also add a few marjoram leaves 15 and mix.

Transfer everything back into the pan where you cooked the fava beans 16, let it heat for a moment to flavor everything 16. Transfer to serving plates, decorating with the reserved fava beans and a few marjoram leaves 17. The ricotta cream and fava bean pasta is ready, serve it immediately 18.